The tutorial discusses the scientific - theoretical foundations, characteristics  and examples of the use of modern technologies used in the production,  packaging, food, culinary and confectionery. Special attention is given to innovative technologies, reduce losses, the rational and safe use of raw materials, improve the biological value of the food, the development of a new range of food products, providing cost reduction, the stored abilities saving material and labor resources. The textbook provides information on the impact of innovative technologies, combined with theoretical knowledge on the feasibility and value of its application, including a scientific approach goals for doctoral students of speciality 6D072700 -Technology of food products. Given a specific analysis of the status and application of modern processes in the food and processing industries of AIC, and their influence on the formation of the quality of raw materials, food and hygienic safety